Aleppo-Pepper-and-Mint-Roasted Chicken

Does preparing a whole chicken seem overwhelming? This recipe will dispel any possible fears you may have. Season with butter, garlic, scallions, Aleppo pepper, lemon zest, mint, and salt — voilá!

Total Time: 2:00

Cook: 0:30

Level:
Moderate

Serves:
4

Ingredients

5 small red onions

1 tbsp. extra-virgin olive oil

1½ tbsp. crumbled dried mint

2 tsp. dried mint

Sea salt

Freshly ground black pepper

4 tbsp. unsalted butter

4 large cloves garlic

2 scallions

1 tbsp. Aleppo pepper flakes

2 tsp. Aleppo pepper flakes

2 lemons

1 lemon

1 whole Chicken

Directions

Preheat the oven to 425 degrees F. In a medium bowl, toss the onions, olive oil, and the 2 teaspoons of mint. Season with salt and black pepper.

In a small bowl, mash the butter with the garlic, scallions, Aleppo pepper, lemon zest, and the remaining 1 1/2 tablespoons of mint; season with salt. Rub the seasoned butter evenly under the skin of the chicken. Tie the legs together with kitchen string and set the chicken in a medium roasting pan.

Season the chicken with salt and black pepper and roast for 20 minutes. Add the onions to the pan, reduce the oven to 375 degrees F and roast for 20 minutes longer. Squeeze the lemon wedges over the chicken and add to the pan. Roast for 35 minutes longer, basting, until an instant-read thermometer inserted in the thigh registers 165 degrees F. Transfer the chicken to a surface. Let rest for 10 minutes.

Return the pan with the onions and lemon to the oven; roast for 10 minutes. Remove the string and carve the chicken. Serve with the onions, lemon wedges, and pan juices.